Arms Nachos Recipe

Prepare a clean jar or bowl that will hold about 2 cups. Place the sliced banana peppers, crushed garlic clove, and black peppercorns into the jar.

In a small saucepan combine distilled white vinegar, water, granulated sugar, and 0.5 tsp kosher salt. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve, about 2–3 minutes.

Pour the hot brine over the peppers in the jar, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes for quick pickle (preferably 2–4 hours or overnight for best flavor).

Make a smooth cheese sauce

In a medium saucepan melt 1 tbsp unsalted butter over medium heat. Add 1 tsp all-purpose flour and whisk constantly for 30–45 seconds to form a roux without browning.

Slowly whisk in 1/4 cup whole milk until smooth. Cook, stirring, until the mixture slightly thickens, about 1–2 minutes.

Lower the heat to low and add shredded cheddar, monterey jack, and pepper jack a handful at a time, stirring to melt before adding more. Stir in 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/4 tsp kosher salt, and a pinch of black pepper. If the sauce is too thick, add up to 1–2 tbsp more milk to reach a pourable but coating consistency.

Keep the cheese sauce warm on the lowest heat, stirring occasionally while you assemble the nachos. If it begins to separate, remove from heat and whisk in a tablespoon of warm milk.

Preheat the oven to 375°F (190°C) if you prefer oven‑warmed nachos. Otherwise you can assemble on a platter and pour warm cheese over chips.

Spread 10 cups of tortilla chips in an even layer on a large ovenproof sheet or platter, leaving some space so chips don’t completely overlap.

Distribute cooked pulled chicken (if using) and black beans evenly over the chips so every bite can have protein. Lightly spoon or drizzle about half of the warm cheese sauce across the chips, reserving the rest to add extra after baking if desired.

Place the tray in the preheated oven for 6–8 minutes just to warm toppings and set the cheese slightly. Alternatively, if not using the oven, immediately continue to the next step after cheese application.

Remove nachos from the oven and drizzle any remaining cheese sauce over the top for even coverage.

Top the nachos with 1 cup diced tomato, 1/2 cup sliced green onions, and about 1/4 cup chopped cilantro (if using). Scatter 1 cup of pickled banana pepper rings across the nachos to taste.

Spoon 3/4 cup salsa in a couple of dollops across the tray so guests can get salsa with each bite. Dot or drizzle 1/2 cup sour cream across the nachos — for a prettier finish, thin the sour cream with 1–2 tsp lime juice or milk and put into a squeeze bottle first.

Serve immediately with lime wedges and hot sauce on the side so guests can adjust heat and acidity.